Frappe
Iced blended coffee drink.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Olympus Caffe & Bakery
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The Frappe was invented in 1957 at the International Trade Fair in Thessaloniki, Greece. Dimitrios Vakondios, a Nescafé representative, couldn't find hot water to make his usual instant coffee, so he mixed the coffee with cold water and ice in a shaker. This accidental creation quickly became a popular drink in Greece.
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The Frappe has become deeply ingrained in Greek coffee culture, often associated with relaxation, socializing, and enjoying the Mediterranean climate. It's more than just a drink; it's a symbol of Greek summer and leisurely coffee breaks.
Ubiquitous in Cafés
Frappe is offered in nearly every café in Greece and is a staple on most menus. It's a convenient and widely accessible choice for locals and tourists alike.
Socializing and Leisure
Ordering and enjoying a Frappe is often a social activity. People gather at cafes to sip their Frappes, chat with friends, and relax. It represents a slower pace of life.
Customization
Greeks often customize their Frappes by specifying the level of sweetness ('glykos' - sweet, 'metrios' - medium, 'sketos' - unsweetened) and whether or not they want milk ('me gala' - with milk, 'horis gala' - without milk).
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The Frappe is characterized by its strong coffee flavor, frothy texture, and sweetness. The ingredients create a refreshing and energizing beverage, perfect for warm weather.
The main flavor component is instant coffee, typically Nescafé. This provides a robust and slightly bitter coffee taste. The addition of sugar adds sweetness, balancing the bitterness. Evaporated milk (or condensed milk or regular milk, sometimes) contributes a creamy richness. The blending with ice creates a cool and refreshing experience, while the vigorous shaking or blending generates a thick, stable foam, a signature characteristic of the Frappe.
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Froth is Key
The secret to a good Frappe is creating a thick, stable foam. Using a shaker or a milk frother is crucial for achieving the desired texture. Blending helps but can often produce a less stable foam.
Instant Coffee Matters
While other instant coffees can be used, Nescafé is traditionally preferred for its distinct flavor and frothing capabilities. Don't use brewed coffee; it won't produce the same result.
Adjust Sweetness to Taste
Experiment with the amount of sugar to find your preferred level of sweetness. Start with a small amount and add more as needed. The same goes for milk; some people prefer a very milky Frappe, while others prefer it without.
Glassware
Serve in a tall glass to properly display the layering and ample foam.
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